Oven Roasted Breakfast Veggies

Slowly but surely, I’ve been trying to update older recipes with more updated pictures. Even if they don’t look that different to you, the difference between using a phone vs. a camera goes a long way…especially when sharing on social media and using in collages for recipe round-ups {and you know how much I love those!}.

My Oven Roasted Breakfast Veggies was one of the first recipes I added to the blog when I started it back up. {I stepped away for about 18 months a couple of years ago, for family reasons.}

They were, and still are, one of my meal prepping staples. I love making a big batch – or two – and reheating a bit every day with breakfast, adding an egg and some bacon or sausage and topping with some greens {like arugula}. It’s just so good.

Because I talk about this recipe often enough, I wanted to take new pictures with my camera. And because I love keeping my older recipes looking…er…older, I thought I’d just write a new post. I like how my blog tells a little story. Ya know?

XO

Yields 6 servings

Ingredients

2 Sweet Potatoes, roughly chopped

1/2 Large yellow onion, roughly chopped

1 Green Bell Pepper, roughly chopped

1 1/2 Tablespoons bacon fat, melted {or fat of your choice}

pinch of salt

1/2 Teaspoon pepper

1/2 Teaspoon garlic powder

Directions

Preheat oven to 350′.

Chop vegetables and add to a large bowl. Toss with bacon fat, salt, pepper and garlic powder until evenly coated.

Spread evenly over baking sheet.

Bake for 20 minutes. Take out of oven to turn over/mix veggies. Bake for an additional 20 minutes.

Serve immediately or let cool to store in fridge for make ahead meals.